Grilled Potato Salad With Crazy Steves Cajun Cukes Recipes

Steps:

• Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
• Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
• Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
• Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

Steps:

• For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
• For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

Steps:

• Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

Steps:

• Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet.
• Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated.
• Preheat grill for medium heat and lightly oil the grate.
• Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces.
• Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
• Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.

Steps:

• Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet.
• Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated.
• Preheat grill for medium heat and lightly oil the grate.
• Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces.
• Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

Steps:

• Cook un-peeled potatoes in boiling water in saucepan until tender, almost 40 minute.
• Fry bacon in skillet until crisp, about 10 minutes.
• Remove, drain on paper toweling, crumble & reserve.
• Cook onion in bacon drippings until partially tender, about 5 minutes.
• Blend together sugar, flour, salt, pepper, water and vinegar, add to onion mixture.
• Cook stirring constantly, until mixture thickens and bubbles, about 5 minutes.
• Remove from heat.
• Peel & slice potatoes, add potatoes to onion mixture, heat well, about 5 minutes.
• Add radishes and toss.
• Serve hot, topped with bacon.

Steps:

• Cucumbers-peeled (if desired-I don't like the bitter taste the peel has) slice thick or thin your preference.
• Purple onion sliced thick or thin your preference into rings and rings separated.
• Place onion rings in very cold water for a few minutes then drain very well.
• Meanwhile mix in a nice serving bowl all remaining ingredients tasting and seasoning or adding more mayo if to thin.
• Tasting and adding what is needed for your taste.
• Fold in the onions now let sit in the refrigerator for about 2-4 hours. It will become watery in the fridge, so a quick folding with spatula before serving will mix everything back together.